An Outstanding Conch Fritters Recipes

CONCH FRITTERS: BAHAMIAN STYLE

Steps:

• Heat the oil in large pot or deep fryer to 365F (185 degrees C).
• In a bowl, mix the flour, egg and milk.
• Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
• Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
• Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
• BE CAREFUL!
• Remove the basket or with slotted spoon and drain on paper towels.
• Now, is the time to slightly season, again.
• In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
• Serve dipping sauce on the side with the fritters.
• Enjoy!

CONCH FRITTERS

Steps:

• Make the Dipping Sauce: Puree the salsa in a blender. Transfer to a medium bowl and add the mayonnaise, garlic powder, basil, salt, cayenne, and pepper and whisk well to combine. Cover and refrigerate for at least 2 hours before serving. Stir well before serving.
• Make the Fritters: Pour oil into a small frying pan or deep skillet, so that it comes at least one inch up the sides of the pan. Heat the oil to 350 degrees F.
• Meanwhile, combine the flour, sugar, baking powder, and egg in a large bowl and stir well (the combination will look shaggy). Add the buttermilk to create a thick paste (the mixture should be the consistency of muffin batter). Stir in the conch, jalapeño, onion, red pepper, carrots, garlic, and seasoning, making sure that the ingredients are evenly distributed.
• Using spoons or a cookie scoop, drop 1-inch balls of batter into the oil. Fry, turning with a slotted spoon, until golden brown, about 2 minutes for smaller fritters, up to 4 minutes if you made them a little larger. If you need to, work in batches so that you don't over-crowd the pan.
• Use a slotted spoon to transfer the fritters to paper towels to drain. Serve immediately with the dipping sauce.

CONCH FRITTERS

Steps:

• Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
• Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
• In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

AN OUTSTANDING CONCH FRITTERS

Steps:

• 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.
• Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
• Mix in lime juice and tomato paste with conch in small bowl.
• In separate large bowl, dice pepper, onion and garlic. Mix in spices.
• Mix in conch mixture. Mix in flour, baking powder and eggs.
• The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
• If too thin, add more flour.
• If too thick, add a little milk.
• You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
• Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
• Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
• Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
• Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
• Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
• Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
• And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
• Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
• (I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *.